August is a time that fills the hearts of vegetable and fruit enthusiasts to overflowing, as no other month delivers such a wide variety! Discover the specific selection of seasonal fruits and vegetables that August promises, right here of course!
Fruit
– Apricots
– Peaches
– Mirabelle plums
– Greengages
– Grapes
– Apples
– Pears
– Blackberries
– Blueberries
– Strawberries
– Raspberries
– Currants
– Cherries
– Plums, Damsons
– Cranberries
– Gooseberries
Vegetables
– Tomaten
– Zucchini
– Gurke
– Salate jeglicher Form
– Paprika
– Artischocke
– Aubergine
– Stangensellerie
– Blumenkohl
– Brokkoli
– Chinakohl
– Erbsen
– Bohnen
– Fenchel
– Frühlingszwiebeln
– Kartoffeln
– Pastinaken
– Knollensellerie
– Kohlrabi
– Kürbis
– Mangold
– Spinat
– Lauch
– Karotten
– Petersilienwurzel
– Rettich
– Radieschen
– Rote Bete
– Rotkohl
– Spitzkohl
– Weißkohl
– Wirsingkohl
– Zwiebeln
– Zuckermais
Gazpacho- recipe
Since the heat of August sends many of us in search of cool oases, we’re providing you with such an oasis in culinary form! Gazpacho is a Spanish or Portuguese soup made from raw vegetables and served cold. It’s quick and easy to make, and saves you from sweating over the stove!
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 400g tomatoes (fresh or canned)
- 1 cucumber
- 1 clove of garlic
- 4 slices of white bread
- 4 tbsp olive oil
- 1 tsp brown sugar
- Splash of vinegar
- Soup seasoning
- Pepper
- Salt
- Fresh parsley or other garden herbs
Preparation
Peel the cucumber, remove the seeds from the bell peppers, and dice them, along with the tomatoes if using fresh ones. Optionally, set aside a small portion of the diced vegetables to use as a topping later. Using a hand blender, purée the remaining diced vegetables, tomatoes, garlic clove, and 2 slices of white bread. Add a bit of water to facilitate blending until you achieve the desired soup-like consistency.
Season with salt, pepper, olive oil, sugar, soup seasoning, and vinegar, and blend again until smooth. Gazpacho is served cold, so refrigerate for extra freshness if desired.
To serve, dice the remaining slices of bread and sauté them in a pan with butter, salt, and pepper until crispy. Optionally, add the reserved diced vegetables to the soup. Garnish the gazpacho with the crispy bread cubes and garden herbs—your refreshing meal is ready!